Tuesday, June 16, 2009

This is one of those recipes that starts without one... I've made it several times, but this is my first attempt at writing it down. Delicious, filling, and costs roughly $5 for the ingredients to make a whole pot. Possibly a perfect winter meal (or summer, if you're leaving your husband to fend for himself for a weekend.)

1. Rinse and sort beans in large pot. Cover beans with 2-3 in. of water; bring to a boil. Turn down; simmer until they start to turn tender (approx. 1 hour, but could vary depending on the beans.)

2. When beans start to turn tender, add seasonings, chicken, garlic, and onion. Add more water to cover, if necessary. Bring to a boil, then simmer, partially covered, until chicken is cooked (30-40 minutes).

3. Remove chicken, set aside to cool. Drain beans, reserving cooking liquid. Beans should be fully tender. Put half of the beans and all the garlic in a blender of food processor; add some cooking liquid and blend until thick and smooth. Pour bean mixture back into pot.

4. Pull skin off chicken; pull meat off of bones and chop. Discard skin and bones; put chopped meat back into pot. Add chopped jalapeno and corn to pot. Stir everything together, adding cooking liquid until it is a thick but soupy consistency (2-4 cups)

5. Adjust seasonings to taste; simmer for a few minutes.

Makes 6-8 servings.

This is even better the next day; the flavors mingle. Also, two people will get sick of eating this long before it is gone, but it freezes wonderfully in one or two-serving portions. To re-heat, just dump the chili cube straight into a covered pot over low heat.

Good with any or all of these:chopped cilantrosalsasour creamhot sauceshredded cheesecorn bread